Carrot and Parsnip Soup

On a fall or winter day, paired with fresh bread and a salad, here's a quick and easy meal! This soup lends itself to many vegetables such as squash or pumpkin. Try experimenting with ingredients to make the soup your own, just keep the ratio of liquid to vegetables approximately equal for a nice thick puree soup. Makes about 6 servings.

Ingredients
about 5 1/2 cups carrots, roughly chopped
about 1-2 parsnips, roughly chopped
1 large onion, chopped
6 cups vegetable stock
1/2 tsp ginger powder
1 tsp curry powder
1 tsp garlic powder
few sprinkles of chili flakes
fresh ground black pepper to taste
feta cheese for garnish

Directions
Place onion, parsnip(s), carrots, and spices in a large pot with stock; bring to a boil. Reduce heat and simmer, partially covered for 20-25 minutes (or until vegetables are tender).

Blend vegetables using a hand-held stick blender or transfer to a food processor/blender and blend until smooth or until it has just a few bits left - makes for a nice texture if you like. Sprinkle each serving with crumbled feta and black pepper then serve.